Classic favorites of Americana cooking!
Rhubarb-Strawberry Crisp by Lori Mullenax
4 C. diced rhubarb
2 C. sliced strawberries
1 C. sugar
2 Tbsp. flour
1 Tbsp. butter, melted
1 tsp. cinnamon
1 C. brown sugar
1/2 C. flour
6 Tbsp. butter, cubed
2/3 C. chopped pecans
Preheat oven to 375 degrees. In large bowl, combine rhubarb, strawberries, sugar, flour, melted butter, and cinnamon. Toss to combine and place in 9 inch square pan. Bake for 10 minutes.
For topping, combine brown sugar, flour, and butter in food processor. Combine until crumbly. Stir in pecans. Sprinkle over rhubarb mixture. Bake until brown and bubbly, about 25-30 minutes.
Strawberry-Banana Bread by Lori Mullenax
½ C. shortening (or part butter or margarine)
1 C. sugar
1 ½ tsp. vanilla
1 1/3 C. flour
1 tsp. baking powder
½ tsp. salt
1 C. fresh strawberries, sliced
1 ripe banana, mashed
½ C. chopped pecans
Cream shortening and butter and sugar. Add eggs, one at a time, beating until fluffy. Add vanilla. Sift dry ingredients together and slowly add to creamed mixture.
Fold strawberries and bananas into batter and add nuts.
Pour into loaf pans that have been greased and floured and bake at 350 degrees for 1 hour (large loaf) or 40-50 minutes for 3 small loaves. Loaves should be nicely browned.
Butterscotch Cream Cheese Pie by Lori Mullenax
1 graham cracker pie crust
1 (8 oz.) cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3/4 cup cold water
1 small package. instant butterscotch pudding mix
1 (8 oz.) tub whipped topping, thawed and divided
In large bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust. Chill 2 hours or until set. Garnish with remaining whipped topping.